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Topic: Peanut butter (Read 90726 times)

as far as I am concenred strawberry jam is for breakfast in the morning and grape jelly is for peanut butter sandwiches. I do go to a smoothy place where they have flatbread sandwiches with peanut butter, granola, honey and banana. They toast it just a little. I love those things.

Peanut butter is virtually unknown here in Brazil. There is a local "peanut spread" that is not popular at all.

I got hooked on peanut butter chocolate chip cookies and peanut butter cups when I was in the US, so I scout for the peanut spread. It is also good for peanut sauce (which I got hooked on in Holland). Peanut butter and Nutella is heavenly. Oh! And the Canadian Nature Valley sweet and salty peanut butter bar - drool.

Yup, I am an addict and I beg people to send me some of this stuff. My poor friends always bring some back for me.

I love PB. I buy the natural stuff (no added sugar, just peanuts and maybe a smidge of salt), but I'll eat Jif in a pinch. Nothing TOO sweet or oily. Any texture is fine, though I have an affinity for that rough-ground stuff that I realize most people don't share.

Jelly (jam), I like strawberry or mixed berry or apple butter. I usually pass on PB&J, though, especially if the person making it uses too much jelly or thinks that grape is remotely OK. It is not OK, not unless you have no tastebuds.

I use peanut sauce a lot in stir fries, or for dipping steamed vegetables. And make PB cookies for special occasions.

I love PB. I buy the natural stuff (no added sugar, just peanuts and maybe a smidge of salt), but I'll eat Jif in a pinch. Nothing TOO sweet or oily. Any texture is fine, though I have an affinity for that rough-ground stuff that I realize most people don't share.

Jelly (jam), I like strawberry or mixed berry or apple butter. I usually pass on PB&J, though, especially if the person making it uses too much jelly or thinks that grape is remotely OK. It is not OK, not unless you have no tastebuds.

I use peanut sauce a lot in stir fries, or for dipping steamed vegetables. And make PB cookies for special occasions.

I like PB and i like PBJ sandwiches but i stopped eating the american brands (skippy et al) and i only buy the natural one (it has only peanuts and sea salt). grape jelly is virtually unavailable here, and i usually eat it with strawberry jam.

israelis don't eat that much PB - many kids here (ok, adults too) grew up eating chocolate spread sandwiches. however, generations have grown up on a peanut butter flavored snack called BAMBA which is a puffed snacky food. they even have moms believing it's healthy... because it has vitamins or something...

and in the last decade or so, thai and vietnamese food have become more and more popular and the recipes call for peanut butter so that has been on the rise.

I love PB. I buy the natural stuff (no added sugar, just peanuts and maybe a smidge of salt), but I'll eat Jif in a pinch. Nothing TOO sweet or oily. Any texture is fine, though I have an affinity for that rough-ground stuff that I realize most people don't share.

Jelly (jam), I like strawberry or mixed berry or apple butter. I usually pass on PB&J, though, especially if the person making it uses too much jelly or thinks that grape is remotely OK. It is not OK, not unless you have no tastebuds.

I use peanut sauce a lot in stir fries, or for dipping steamed vegetables. And make PB cookies for special occasions.

A very delicious variation is to make "Peanut Blossums". Make the recipe above but don't "criss cross" the cookies with a folk--just sort of flatten them a bit before you bake. After the cookies come out of the oven, press an unwrapped Hershey Kiss lightly into the middle of the cookie. Oh yum. I want one now!

I like PB and i like PBJ sandwiches but i stopped eating the american brands (skippy et al) and i only buy the natural one (it has only peanuts and sea salt). grape jelly is virtually unavailable here, and i usually eat it with strawberry jam.

israelis don't eat that much PB - many kids here (ok, adults too) grew up eating chocolate spread sandwiches. however, generations have grown up on a peanut butter flavored snack called BAMBA which is a puffed snacky food. they even have moms believing it's healthy... because it has vitamins or something...

and in the last decade or so, thai and vietnamese food have become more and more popular and the recipes call for peanut butter so that has been on the rise.

I bought Bamba at the kosher section of a nearby market. What was odd to me was how little peanut flavor was in them. They were similar to Cheetos, (puffed cheesy things) but not coated in cheesy dust and with just the slightest peanutty flavor. I'm not sure whether I liked them or not, if that makes any sense.

Gahr:I make them vegan so BF will eat them, so I use mashed overripe bananas in place of the eggs, and use shortening or artificial butter instead of butter. But this recipe is good in the traditional way, too (just use half butter, half shortening for a richer flavor). My favorite, works with any type of peanut butter:Crisco PB Cookies

Thank you very much, Betelnut and JMarvellous! I'll have to try them out! I especially like the idea of mashed bananas in the cookies, that sounds yum. Unforunately, my boyfriend doesn't like peanut butter. More for me

I like peanut butter but only plain on toast. I do not like PBJ or in chocolate. However, I do like it in egg rolls; gives it some zip.

I don't much like it in chocolate either, it's just too much sweet. An old friend and college roommate of mine used to nuke Reese's PB cups in the microwave and eat them blissfully. I am curious about the Snickers peanut butter squares though.